Kovil sakkarai pongal recipe

Kovil Sakkarai pongal recipe – How to make kovil sakkarai in a pressure cooker. How to make Sakkarai pongal – Temple style sakkarai pongal recipe.

I have already posted sakkarai pongal recipe which is my mom’s version. She always adds milk to sakkarai pongal but most of the traditional Kovil sakkarai pongal will not have milk in it. Though I don’t like the addition of pacha karpooram(edible camphor) and cardamom powder, generally they are added in sweet pongal. The key ingredient for flavouring in the kovil sakkarai pongal is the pacha karpooram | edible camphor.

This sakkarai pongal post is updated with video on how to make pongal in a Pressure cooker. You can use the same method for making pongal paanai. If using a mud pot, wash it nicely and soak it in water for 24 hours. Wash again, wipe it and spread a few drops of oil on the inside of the pot, and leave it for 3 hours. Then wash it and start using the pot.
WISHING ALL OF YOU A VERY HAPPY PONGAL 

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Kovil sakkarai pongal

Learn how to make Tamilnadu temple sakkarai pongal

Course Sweet, Traditional sweet

Cuisine South Indian

Keyword Festival recipes, South Indian festival

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1/2 cup Raw Rice
• 4 tbsp Yellow moong dal
• 3 cups Water
• 3/4 cup Jaggery
• Cashew nuts
• 3-4 tbsp Ghee
• Raisins few
• a pinch Edible camphor
• a pinch Nutmeg powder optional
• 1/4 tsp Cardamom powder Optional

Instructions

• Dry roast rice and moong dal for 3-4 minutes on medium flame, without getting burnt. Just roast till the rice and dal becomes warm.
• Wash the rice and dal and pressure cook this by adding 3 cups of water. Cook till 5-6 whistles and keep it on a very low flame for 5 minutes in the last.
• o Meanwhile, add jaggery to a pan and add little water(1/2 cup).
• o When the jaggery melts filter the impurities and bring the jaggery syrup to boil again.
• Meanwhile, mash the rice with the back of a ladle.
• Add the mashed rice and dal mix to the jaggery syrup.
• Mix well and add cardamom powder and edible camphor. Do not add more than a pinch. If adding nutmeg powder add a pinch at this stage.
• Fry cashew nuts and raisins in ghee and when it turns golden brown add it to the sakkarai pongal.
• Add 3-4 tbsp of ghee to the pongal and mix well.
• Switch off the flame.
• Sakkari pongal is ready for neivedhyam.

Video

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Notes

Note:
1. Colour of the sakkari pongal depends on the vellam. Always use dark vellam to get a nice brown colour.

2. Do not compromise on the quantity of ghee.

3. Kovil sakkarai Pongal can be made for other festivals too.

• Dry roast rice and moong dal for 3-4 minutes on medium flame, without getting burnt. Just roast till the rice and dal becomes warm.

• Wash the rice and dal and pressure cook this by adding 3 cups of water. Add 1 tsp of ghee to this. This keeps the pongal soft for a few hours.
• Cook till 5-6 whistles and keep it on a very low flame for 5 minutes in the last.
• Switch off the flame.
• Meanwhile, mash the rice with the back of a ladle.

• Meanwhile, add jaggery to a pan and add a little water(1/2 cup).
• When the jaggery melts filter the impurities and bring the jaggery syrup to boil again.

• Add the mashed rice and dal mix to the jaggery syrup.

• Mix well and Add 2 tbsp of ghee to this now.

• Now add the cardamom powder and edible camphor to this. Add a pinch of nutmeg powder if adding. If you have the full jaadikaai | nutmeg, grate this ina grater and add to the pongal.

• Fry cashew nuts in 1 tbsp of ghee and add to the pan.
• Mix well.

• Switch off the flame. Sakkarai pongal is ready for neivedyam.

• Colour of the sakkari pongal depends on the vellam. Always use dark vellam to get a nice brown colour.
• Do not compromise on the quantity of ghee